Creamy French Lentils with Silverbeet and Parsnip

2 tbsp extra virgin olive oil
1 leek, thinly sliced
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 stick celery, finely chopped
275g small parsnips, peeled, cut into 1cm pieces
3 garlic cloves, crushed
210g (1 cup) French green lentils, rinsed
1L (4 cups) Massel vegetable liquid stock
2 fresh bay leaves, plus extra, to serve (optional)
6 fresh thyme sprigs
1/2 bunch silverbeet, de-stemmed, thinly sliced
1 tbsp lemon juice
80ml (1/3 cup) light thickened cream

Heat oil in a casserole dish over medium heat. Add leek, onion, carrot and celery. Cook, stirring, for 6 minutes or until softened. Add parsnip and garlic. Cook, stirring, for 4 minutes or until softened. Add lentils. Cook, stirring, for 1 minute to coat.

Add stock, bay leaves and thyme. Simmer, partially covered, stirring occasionally, for 28-30 minutes or until just tender.

Add silverbeet. Cook, stirring, for 3 minutes or until wilted. Stir in lemon juice and half the cream. Season. Drizzle with remaining cream and serve with extra bay leaves, if using.

from: taste.com.au